• 8 Aviko Churros
• 350 g cranberries
• 150 ml unsweetened apple juice
• 50 g sugar
• 2 tsp ground cinnamon
• 3 star anise
• 1 tbsp icing sugar
• 4 scoops of vanilla ice cream
• 4 mint tops
Preparation time: 25 minutes
• Put the cranberries with the apple juice, sugar, 1 tsp cinnamon and star anise in a saucepan. Bring to the boil and then simmer gently over medium-high heat for 10 minutes until the berries burst open.
• Remove the pan from the heat and let cool to room temperature. Store the cranberry compote covered in the fridge.
• Prepare the churros according to the instructions on the packet in the oven or airfryer.
• Meanwhile, heat the cranberry compote on low heat; add some extra apple juice or water if necessary.
• Mix the icing sugar with the last teaspoon of cinnamon.
• Spoon a generous spoonful of cranberry compote onto 4 plates. Add a scoop of vanilla ice cream on top. Add the churros and sprinkle with the cinnamon sugar. Garnish the desserts with the mint.
Tip: Make the cranberry compote 2-3 days earlier and store covered in the fridge.
